Pork bulgogi

Man I love this place- so many new things to try and buy

can someone help me out with what Red Boat is and how Black soy differs from dark?
I really want to try this but would rather not substitute first time out of the gate
thanks!~
 
gmanNJ said:
Man I love this place- so many new things to try and buy

can someone help me out with what Red Boat is and how Black soy differs from dark?
I really want to try this but would rather not substitute first time out of the gate
thanks!~
Click to expand...

Red Boat is very good fish sauce.

I am waiting for Landarc to chime in on your other question.
 
gmanNJ said:
Man I love this place- so many new things to try and buy

can someone help me out with what Red Boat is and how Black soy differs from dark?
I really want to try this but would rather not substitute first time out of the gate
thanks!~
Click to expand...

Yeah, where is Landarc? It's like he just ignored everyone.

Red Boat is a GREAT fish sauce. As far as substitutions go, you can leave out the Red Boat and use regular soy sauce if you don't have the black. The flavor will be a bit different, but it will still be excellent. For those not familiar, we normally cook this with beef. I prefer to use Top Sirloin. I posted this because I'd never tried pork before.
 
Gore said:
Yeah, where is Landarc? It's like he just ignored everyone.

Red Boat is a GREAT fish sauce. As far as substitutions go, you can leave out the Red Boat and use regular soy sauce if you don't have the black. The flavor will be a bit different, but it will still be excellent. For those not familiar, we normally cook this with beef. I prefer to use Top Sirloin. I posted this because I'd never tried pork before.
Click to expand...

This is my Dark Soy. It's Chinese. It is thicker, a little less salty with a rounder flavor (some sweet maybe?). How does your Black Soy sauce compare?

00ACDEBC-4357-4B01-B43A-1713A8273745-1007-000001487982B100.jpg


51D523C5-C2B7-42F3-ADE8-5A62B4B271EE-1007-0000014884411E1E.jpg
 
The second ingredient on mine is molasses, otherwise it's very similar. I'd take a picture, but for some reason photobucket won't let me log in, something about account maintenance. Farkers. :tsk:
 
Is your black soy sauce Chinese or Japanese or somewhere else? They are likely similar. Maybe with some regional subtleties.
 
I had to give this a try tonight...wow!

4CDA5538-97A9-460E-A1E5-53F6CFE3FF08-27433-0000036A5236F387.jpg

05BB55FA-FB41-486F-A732-0766395B52C5-27433-0000036A4F1E0BDC.jpg


I cooked mine on a pizza screen I got from a 'rant supply company...best $5 investment!
 
chicagokp said:
Is your black soy sauce Chinese or Japanese or somewhere else? They are likely similar. Maybe with some regional subtleties.
Click to expand...

Ours is from Hong Kong, this time. I'm sure we've used half a dozen different brands from who knows where.
 
It was money! Thanks for he recipe.....I don't have any of the red goop...
 
Gore. Good stuff. Made with pork tenderloin. Everyone in the family enjoyed it a lot. It does stick though. So next time I will probably use some thin expanded metal to make it easier.

ImageUploadedByTapatalk1358209247.712449.jpg
ImageUploadedByTapatalk1358209261.945436.jpg
ImageUploadedByTapatalk1358209275.537504.jpg
 
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